Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 1 sponge cake (x 8 inch chocolate hazelnut, or alternative plain chocolate sponge, gluten free as required)
- 6 Tbsp. hazelnut liqueur (Fratello/Frangelico approx – depending on how boozy you want it – or substitute with hazelnut syrup, slightly watered down for children)
- 3 Tbsp. chopped hazelnuts (toasted, approx)
- 6 Tbsp. Nutella (or alternative chocolate hazelnut spread)
- 750 mL vanilla custard (approx weight – fresh, shop-bought or home made – Likely to need less if making single layer trifle, s.)
- 500 mL heavy cream (/g double cream, approx)
- 1 1/2 Tbsp. Nutella (or alternative chocolate hazelnut spread)
- 1 1/2 Tbsp. dark chocolate (chopped/grated/shards)
- 1 Tbsp. chopped hazelnuts (toasted)
- 185 grams gluten free flour blend (plain white, eg. Gluten Free Alchemist Blend A – See NOTES)
- 1 tsp. xanthan gum (leave out if using a commercial blend that already has xanthan gum added)
- 1 tsp. bicarbonate of soda
- 1 1/4 tsp. gluten (baking powder, free)
- 1/4 tsp. fine sea salt
- 220 mL milk (dairy free if necessary)
- 1 Tbsp. white wine vinegar
- 40 grams cocoa powder
- 75 mL boiling water
- 105 grams butter (or good quality dairy free alternative softened)
- 280 grams caster sugar
- 2 large eggs (At room temperature – UK large, Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tsp. vanilla extract
- 105 grams roasted hazelnuts (ground, If unable to find in a supermarket, make your own by roasting raw de-skinned hazelnuts and pulsing briefly in a blender to make coarse hazelnut meal.)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes